Prepare to embark on a culinary journey that will transform your kitchen into a rustic Italian trattoria! This robust Wine-Braised Beef Stew is not just a meal, it's an experience that promises to tantalize your senses and warm your soul. Imagine tender, melt-in-your-mouth beef slowly simmered in rich red wine, nestled atop a cloud of creamy polenta that will make your dinner guests swoon with every single bite.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 onion, chopped
- 2 carrots, diced
- 2 cups red wine
- 4 cups beef broth
- 1 cup polenta
- 2 cups water
- Parmesan cheese for serving
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper. This helps create a perfect sear and develops deep flavor.
- Heat a large Dutch oven over medium-high heat. Add a splash of olive oil and brown the beef cubes in batches, ensuring each piece develops a rich, caramelized exterior. Remove browned meat and set aside.
- In the same pot, add chopped onions and diced carrots. Sauté until the vegetables are softened and begin to caramelize, approximately 5-7 minutes.
- Deglaze the pot with red wine, scraping up all the flavorful browned bits from the bottom of the pan. Allow the wine to reduce by half, concentrating its rich flavors.
- Return the browned beef to the pot and add beef broth. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven. Braise for 2 hours, or until the beef is tender and easily falls apart.
- About 30 minutes before the stew is done, prepare the polenta. In a separate saucepan, bring water to a boil and slowly whisk in the polenta, stirring continuously to prevent lumps.
- Reduce polenta heat to low and continue cooking, stirring frequently, until it becomes thick and creamy, about 20-25 minutes. Season with salt and pepper.
- Once the stew is done, remove from the oven and let it rest for 10 minutes. Check seasoning and adjust with salt and pepper if needed.
- Serve the wine-braised beef stew over creamy polenta. Garnish generously with freshly grated Parmesan cheese.
Tips
- Pat the beef dry before searing to ensure a perfect golden-brown crust that locks in incredible flavor.
- Choose a full-bodied red wine like Chianti or Cabernet Sauvignon for maximum depth and richness.
- Low and slow is the secret to tender beef - don't rush the braising process.
- Continuously stir polenta to prevent lumps and achieve that silky-smooth texture.
- Let the stew rest for 10 minutes after cooking to allow flavors to fully develop and meat to become extra tender.
- Freshly grated Parmesan is non-negotiable - it adds that perfect finishing touch of salty, nutty goodness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 130mg
